Cite
HARVARD Citation
Xie, J. et al. (n.d.). Impact of encapsulation of sodium tripolyphosphate on cook yield and oxidative quality of beef patties. Meat science. pp. 116-. [Online].
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Xie, J. et al. (n.d.). Impact of encapsulation of sodium tripolyphosphate on cook yield and oxidative quality of beef patties. Meat science. pp. 116-. [Online].